Restaurant Sportpavillon

The effort of wasting a good Italian cookery tradition, plus the ability of pizza baking in a real wood-fired oven is performed here at least twice a day, plus the joy of an extended cooking according to the mood of the pizza-baker, structurally a wordy and lazy guy in his sixties, although clearly a pillar of the daily turnover – but the leading responsible of what may lead to a slow but certain failure of this place.The dough is scarcely leavened and the floor is clearly inappropriate (certainly not a good quality 00 type.) Yeast could be correcting the disaster, but the effects of altitude (1,800 mts) and climate (temperature and humidity) apparently have not been taken into account. Last...

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a sport pavilion is usually rarely combined with good food. but this is quite different. it is a beautiful local where you really eat excellent! the wolf bark was perfect and you wouldn't have been able to go. also the homemade desserts are highly recommended. only manko is that you have to take a little time. the most friendly service is not the fastest. but that doesn't bother me personally if the quality of the food is right. ;-)

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We didn´t want to drive far and were hungry and tired otherwise we probably would have left again. No greeting, a cafeteria-like interior, a waitress who spoke no German and couldn´t even state what juices they offer and a long wait for our pizzas. Those luckily were ok. We ate and left. Prices still high as typical for the region, e.g CHF 20 for a pizza Quattro Stagioni.

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We had to wait for so long (1 hour for a pizza) in a nearly empty restaurant,we decided to leave. Even that was unpleasant, no excuses, no understanding, just the rude attitude of people who know nothing about good service.

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pizza very salty, salad in small bowl (constant to eat,) service worker had little warning, chef de service was all the...More

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